Have you ever made a chimichurri sauce? It’s an Argentinean sauce or condiment, similar to pesto, that south americans use to marinade or serve over steak. It also goes great on fish, chicken, or even pasta! Traditional chimichurri sauces have parsley, cilantro, and oregano, like this one here. I’ve changed things up a bit and used mint in place of the cilantro and I absolutely love it so much I could drink it every morning for breakfast….okay, that is al little too far but seriously? This sauce is straight #crack.
Try this sauce as soon as possible. Serve it over grilled rack of lamb, greek lamb meatballs, a lamb burger, over chicken, a white flakey fish, or even some brown rice pasta with seared shrimp! The possibilities are really endless!
- 1 cup coarsley chopped mint leaves
- 1 cup coarsley chopped parsley
- 2 cloves of garlic, chopped
- 1/4 tsp. crushed red pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- pinch of salt
- pinch of pepper
- Combine all of the ingredients in a food processor or blendor, except for the olive oil, and pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until well combined.
- Serve and enjoy!
- This sauce is best served immediately; however, you can store it in the fridge for up to 3 days. I always take it out of the fridge (as the olive oil will separate and harden) and let it get to room temp before serving.